Mini Chicken Chimis with Jalapeño Cream

My kitchen counter was covered in flour and torn wrappers the first time I tried making these. I had bought egg roll wrappers thinking they were the same as wonton, rolled them too loose, and watched half of them split open in the oil. But the ones that survived? They were so good that I stood there eating them straight off the paper towel, cream cheese still hot enough to burn my tongue. I've been making them ever since, though now I actually know how to fold them properly.

I made a double batch for a game day gathering once and watched my friend's teenage son eat seven of them before halftime. His mom kept swatting his hand away from the platter, but he'd circle back every few minutes. By the end of the night, she asked for the recipe, and now she tells me her family requests them for every birthday. It's become their thing, and I love that something I stumbled into has turned into someone else's tradition.

Ingredients

• Cooked chicken breast, shredded: Rotisserie chicken is your best friend here, it's already seasoned and saves you 30 minutes of poaching and shredding.
• Green enchilada sauce: This brings tangy, slightly smoky flavor that soaks into the chicken and keeps the filling moist even after frying.
• Ground cumin: A little goes a long way, it adds that warm, earthy backbone that makes these taste authentically Tex-Mex.
• Garlic powder and smoked paprika: These two working together give you depth without needing fresh garlic, and the paprika adds a subtle sweetness.
• Cream cheese, softened: Let it sit out for at least 20 minutes or you'll be wrestling with cold chunks that won't mix smoothly.
• Jalapeño, seeded and finely diced: Seeding is key unless you want these to be truly spicy, the ribs and seeds are where most of the heat hides.
• Fresh cilantro and green onions: They brighten up the cream cheese and add little bursts of freshness in every bite.
• Lime juice: Just a squeeze cuts through the richness and wakes up all the other flavors.
• Egg roll wrappers: These crisp up beautifully and are way sturdier than tortillas, which tend to get soggy or tear.
• Beaten egg: This acts like edible glue, sealing the edges so your filling stays tucked inside where it belongs.
• Cooking oil: Use something neutral like canola or vegetable, anything with a high smoke point works best for frying.

Instructions

Season the chicken:

Toss your shredded chicken with the enchilada sauce and all the spices until every strand is coated. It should look glossy and smell like it's already halfway to delicious.

Make the jalapeño cream cheese:

Stir together the softened cream cheese, diced jalapeño, cilantro, green onions, and lime juice until it's smooth and everything is evenly distributed. Taste it, if you want more heat, toss in a few seeds.

Assemble each chimi:

Lay a wrapper out like a diamond, spread a tablespoon of cream cheese in the center, then top with two tablespoons of chicken. Don't overfill or they'll burst when you roll them.

Roll them up tight:

Fold the bottom corner over the filling, tuck in the left and right sides like you're wrapping a tiny burrito, then roll toward the top corner. Brush that last corner with beaten egg and press it down to seal.

Fry or bake:

If frying, heat about an inch of oil to 350 degrees and fry them in batches for 2 to 3 minutes per side until they're golden and crispy. If baking, brush them lightly with oil and bake at 425 degrees for 15 to 18 minutes, flipping halfway through.

Drain and serve:

Let the fried ones rest on paper towels for a minute to soak up excess oil. Serve them hot with extra enchilada sauce, salsa, or sour cream on the side for dipping.

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There's something about pulling a tray of these out of the oven and hearing that first crunch when someone bites into one. My neighbor once told me she could smell them from her driveway and came over just to see what I was making. I handed her one still warm, and she closed her eyes and said it tasted like vacation. I'm not sure what that means exactly, but I think about it every time I make them now.

How to Store and Reheat

These keep well in the fridge for up to three days in an airtight container, though they lose some of their crispness. To bring them back to life, reheat them in a 375 degree oven for about 10 minutes instead of microwaving, which will make them soggy. You can also freeze them before frying or baking, just add a few extra minutes to the cooking time straight from frozen.

Ways to Switch It Up

I've tried these with leftover shredded pork, black beans and corn for a vegetarian version, and even a breakfast style with scrambled eggs and chorizo. One time I added a handful of shredded pepper jack to the filling and they turned out ridiculously gooey and rich. If you want them milder, swap the jalapeño for canned green chiles, or if you want more kick, leave some of the seeds in or add a pinch of cayenne to the chicken.

Serving Suggestions

I like to set out little bowls of toppings so people can customize their dipping situation. Sour cream mixed with a squeeze of lime and a pinch of garlic powder is my go to, but salsa verde, guacamole, or even a drizzle of hot sauce all work beautifully. They pair really well with a cold beer or a batch of margaritas, and they're sturdy enough to hold up on a buffet table without getting soggy.

• Serve with lime wedges and fresh cilantro for garnish.
• Offer a variety of dips so everyone can find their favorite.
• Keep them warm in a low oven if you're serving a crowd over time.

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These little chimis have become my go to whenever I need to bring something that'll actually get eaten. They're easy enough for a weeknight but impressive enough that people always ask how you made them.

Recipe FAQs

→ Can I make these ahead of time?

Yes, you can assemble the mini chimis and refrigerate them for up to 24 hours before cooking. You can also freeze them unbaked for up to 3 months and cook directly from frozen, adding a few extra minutes to the cooking time.

→ Can I bake these instead of frying?

Absolutely! Baking at 425°F for 15-18 minutes produces a crispy texture with less oil. Brush them lightly with oil before baking and turn them halfway through for even browning.

→ What can I use instead of egg roll wrappers?

You can use wonton wrappers for smaller bites or small flour tortillas, though the texture will be slightly different. Egg roll wrappers give the crispiest results.

→ How do I adjust the spice level?

For milder flavor, remove all jalapeño seeds or substitute with mild green chilies. For more heat, leave some seeds in the jalapeño or add a pinch of cayenne pepper to the chicken mixture.

→ What dipping sauces pair well with these?

Green enchilada sauce, salsa verde, sour cream, guacamole, or chipotle ranch all complement these chimis beautifully. Serve multiple options for variety.

→ Can I use a different protein?

Yes, shredded turkey, pork, or beef work well. You can also make vegetarian versions with black beans and corn, adjusting seasonings to taste.